South indian recipes - The ratio of idli rava and urad dal is 2:1. Soak the urad dal for about an hour and then grind till you get a fluffy butter like paste.

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The more you grind the urad dal, the better will the idlis be. Wash the idli rava in running water till it becomes nice and white. Drain off all the water and mix the urad dal batter into it.

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Mix well until it is homogenous. Add salt according to taste. Allow the batter to ferment (6-7 hours).

Heat the pressure cooker with a little water inside. Pour the batter into the idli moulds and cook without the weight for about 8-10 minutes on low flame. Remember, the batter must not be too thick or else the idlis will turn out to be rock hard.

Delicious white, fluffy idlis are ready to eat. You can eat the idlis with coconut chutney made from grinding shredded coconut, green chilies, salt, and chutney ka dal with water.

Recipes from india. - The dosa is the cousin brother of the idli. Made from rice and urad dal, it is baked on a tawa. The ratio of rice and urad dal is 3:1. Soak rice and urad dal separately for a couple of hours and grind separately. The rice must become almost a fine paste with just a hint of coarseness about it. The urad dal must be ground well to make a fluffy paste.

Recipes from india. - Mix the rice paste and urad dal paste to a pouring consistency and add desired amount of salt. Let it ferment for 6-7 hours. Heat a tawa, add a drop of oil and spread it over the whole tawa.

Take the batter in a ladle and pour in a circular manner on the heated tawa. After one side is cooked, turn it over for a minute and then remove from tawa. The dosa is ready.

Recipes from india. - If you want to eat masala dosa, then prepare the masala separately. For this you will require, (mashed) potatoes, green peas, carrot, cook the above vegetables with a pinch of salt and keep aside. In a frying pan, pour a little oil.

Add mustard seed, urad dal and chenna dal. Roast till golden brown. Add a pinch of asafetida, salt, curry leaves and coriander leaves and a little turmeric powder. Finally add the cooked vegetables and make a homogenous mass out of it.

This mixture, when used as a filling for the dosa makes the humble dosa into a “Masala dosa”.

Mixing urad dal, chenna dal and toor dal in equal proportion along with rice makes another form of dosa called “Adai”.

The amount of rice used should be equal to the total amount of all dals that are used. Soak the dals and rice and red chillies  in water for a couple of hours and then grind to a coarse paste.

Add coriander leaves, curry leaves, a pinch of asafetida and the desired salt. Mix well and pour onto tawa as was done for dosa. “Adai “ is ready to eat. Eaten hot along with Coconut chutney, the adai will taste delicious.

Some people prefer to eat the “adai” along with jaggery.  Different types of chutney can be made-- Coriander chutney, tomato chutney or even pudina chutney.

The “medu Vada “ is a hit with almost anyone. It is made form urad dal. Soak the dal for about an hour, and then along with salt and green chillies grind to a coarse paste. Heat oil in a kadai.

Take a thick plastic sheet, wet it, and put batter the size of a big lemon on it. Pat it into a circular shape and make a hole in the center. Slowly remove it from the sheet and drop gently into oil.